Sunday, October 31, 2010

Creamy White Chili

Happy Halloween!! My mom would make this delicious chili for us on Halloween when we were kids.  We've also made it for baby blessings, showers, and big family get togethers.  It's go a great clean taste and doesn't leave you feeling heavy like some chilies do.  Perfect for the colder months!

{What you need}
2 lb. boneless chicken breast, cut into small cubes
2 medium onion, minced
3 tsp. garlic powder
2 tbs. vegetable oil
4 cans Great Northern beans, rinsed and drained
2 cans (14.5 oz ea.) chicken broth
2 cans (4 oz ea) chopped green chilies
2 tsp. salt
2 tsp. cumin
2 tsp. oregano

1 tsp. pepper
1/2 tsp. cayenne pepper
2 cup sour cream
1 cup whipping cream
Monterey jack cheese for topping

In a large sauce pan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies and seasons and bring to a boil.  Reduce heat and simmer uncovered for 30 minutes.  Remove from heat and stir in sour cream and whipping cream.  Serve immediately, topped with cheese.

Compliments of Jackie Durrant

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